11 thoughts on “TMBR: Quotidian Pale Ale”

I like the looks of that grain bill – I may have to give that a whirl myself. I feel like I need to switch up the specialty grains in my pale ales and IPAs a bit more. Your recipe looks like a nice way of incorporating the ideas behind a lot of peoples’ fall-back of crystal malt, while switching up the flavor a bit. As always, I get another great take-away from blog. Cheers!

An interesting grist indeed. I’ve planned a brewsession for a Summer Pale Ale this sunday. Don’t got time to get these malts, so gonna use Marris Otter (88%), Munich (7%) and English Crystal Malt (5%). But most certainly try out your grist some time soon.

I gotta know, MD, did you know ahead of time that the German specialty grains were going to do what you said, or was this grist a result of what was on hand during brewday? If it was the latter then here’s to serendipity (clink).

Oh, it was planned – I’ve done it before and will do it again. Weyermann Caramunich gives the same kind of malty-but-not-sweet effect of, say, an Oktoberfest. I knew roughly what to expect of 10-ish% of Bohemian Dark from its supporting role in a Maibock and Helles earlier this spring.